CN104664328A - 一种香辣茶树菇松的加工方法 - Google Patents
一种香辣茶树菇松的加工方法 Download PDFInfo
- Publication number
- CN104664328A CN104664328A CN201510085786.6A CN201510085786A CN104664328A CN 104664328 A CN104664328 A CN 104664328A CN 201510085786 A CN201510085786 A CN 201510085786A CN 104664328 A CN104664328 A CN 104664328A
- Authority
- CN
- China
- Prior art keywords
- tea tree
- silk
- agrocybe
- spicy
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000009024 Ceanothus sanguineus Nutrition 0.000 title abstract description 8
- 240000003553 Leptospermum scoparium Species 0.000 title abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 title abstract description 8
- 241000628997 Flos Species 0.000 title abstract 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 240000008892 Helianthus tuberosus Species 0.000 claims abstract description 5
- 235000003230 Helianthus tuberosus Nutrition 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 3
- 241000287828 Gallus gallus Species 0.000 claims abstract description 3
- 239000012535 impurity Substances 0.000 claims abstract description 3
- 238000005303 weighing Methods 0.000 claims abstract description 3
- 241000222532 Agrocybe Species 0.000 claims description 25
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 15
- 235000011613 Pinus brutia Nutrition 0.000 claims description 15
- 241000018646 Pinus brutia Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 239000002304 perfume Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000510097 Megalonaias nervosa Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- -1 compound monosodium glutamate Chemical class 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000004321 preservation Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种香辣茶树菇松的加工方法,属于食品加工领域。其特征在于:采用茶树菇25kg,酱油800g,红糖2kg,植物油900g,菊芋350g,茴香100g,葱200g,椒盐1kg,料酒650g,花椒粉320g,鸡精粉30g为原料,其加工工艺流程是选取原料→去杂→软化→压榨→分离→调味→初烘→再分离→炒松→称量→包装。有益效果:本发明产品香酥松软,香辣开胃,具有茶树菇的特殊香味和滋味,本产品不仅营养丰富,口感鲜美,还可起到延缓衰老、美容护肤、降胆固醇的保健作用,且食用方便,风味独特。
Description
技术领域
本发明涉及一种食品的加工方法,尤其是涉及一种香辣茶树菇松的加工方法。
背景技术
茶树盖嫩柄脆,味纯清香,口感极佳,可烹制成各种美味佳肴,其营养价值超过香菇等其他食用菌,属高档食用菌类。它含有丰富的蛋白质和多种人体必需的微量元素。茶树菇嫩滑香甜,干菇美味可口,香气横溢,烹、煮、炸、炒皆宜,荤素佐配均能成为佳肴,是集高蛋白,低脂肪,低糖份,保健食疗于一身的纯天然无公害保健食用菌。茶树菇还是防治感冒、降低胆固醇、防治肝硬化和具有抗癌作用的保健食品。
由于茶树菇经济效益不高,采用茶树菇为原料,用于加工成香辣茶树菇松可实现对茶树菇原料的综合利用,食用方便,且便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决对茶树菇原料充分开发的问题,提供一种香辣茶树菇松的加工方法。
本发明解决其技术问题所采取的技术方案是:
一种香辣茶树菇松的加工方法,其特征在于:采用茶树菇25kg,酱油800g,红糖2kg,植物油900g,菊芋350g,茴香100g,葱200g,椒盐1kg,料酒650g,花椒粉320g,鸡精粉30g为原料,其加工工艺流程是选取原料→去杂→软化→压榨→分离→调味→初烘→再分离→炒松→称量→包装,具体操作步骤为:
(1)茶树菇柄的选择:选用无杂质、无虫蛀、无霉烂的茶树菇柄,用刀切成3-4cm的小段,放在白醋液中浸泡6-8h时,然后将其倒入水中煮沸35min,并不断翻动,随后立即用冷水漂洗;将菇柄放入大锅中,加适量水用大火煮沸后,改用小火煮制40min,用木棒捣散,取出菇柄,沥干,放入打丝机中打丝;
(2)炒制:将菇丝放入锅中,用文火烧煮,并不断翻炒,至菇柄丝呈半干纤维状为止;
(3)调味:往锅中加入植物油,烧热,加入菊芋炸片刻,加入酱油、椒盐、茴香、红糖、料酒、花椒粉及以上其他调料,用文火煮制45min,过滤后,加入复合味精即成复合调味汁,然后将炒至半干的菇柄丝取出,放在竹筛上冷却后加入复合调味汁,拌匀;
(4)微波干燥:将调味后的菇柄丝放入微波炉中进行干燥,采用中等强度,58min即可;
(5)搓松:将上述菇柄丝用搓板进一步搓松至蓬松状,呈金黄色;
(6)包装:按定量分装于塑料袋内密封保存,即为成品。
有益效果:本发明产品香酥松软,香辣开胃,具有茶树菇的特殊香味和滋味,本产品不仅营养丰富,口感鲜美,还可起到延缓衰老、美容护肤、降胆固醇的功效,且食用方便,风味独特。
具体实施方式
实施例1:
一种香辣茶树菇松的加工方法,具体操作步骤为:
(1)茶树菇柄的选择:选用无杂质、无虫蛀、无霉烂的茶树菇、杏鲍菇柄,用刀切成3cm的小段,放在米醋液中浸泡8h时,然后将其倒入水中煮沸23min,并不断翻动,随后立即用冷水漂洗;将菇柄放入大锅中,加适量水用大火煮沸后,改用小火煮制35min,用木棒捣散,取出菇柄,沥干,放入打丝机中打丝;
(2)炒制:将菇丝放入锅中,用文火烧煮,并不断翻炒,至菇柄丝呈半干纤维状为止;
(3)调味:往锅中加入花生油,烧热,加入子姜炸片刻,加入白色酱油、精盐、小茴香、蔗糖、料酒及以上其他调料,用文火煮制35min,过滤后,加入复合味精即成复合调味汁,然后将炒至半干的菇柄丝取出,放在竹筛上冷却后加入复合调味汁,拌匀;
(4)微波干燥:将调味后的菇柄丝放入微波炉中进行干燥,采用中等强度,37min即可;
(5)搓松:将上述菇柄丝用搓板进一步搓松至蓬松状,呈金黄色;
(6)包装:按定量分装于塑料袋内密封保存,即为成品。
实施例2:
一种香辣茶树菇松的加工方法,具体操作步骤为:
(1)茶树菇柄的选择:选用无杂质、无虫蛀、无霉烂的茶树菇、金针菇、猴头菇柄,用刀切成3cm的小段,放在果醋液中浸泡12h时,然后将其倒入水中煮沸45min,并不断翻动,随后立即用冷水漂洗;将菇柄放入大锅中,加适量水用大火煮沸后,改用小火煮制27min,用木棒捣散,取出菇柄,沥干,放入打丝机中打丝;
(2)炒制:将菇丝放入锅中,用文火烧煮,并不断翻炒,至菇柄丝呈半干纤维状为止;
(3)调味:往锅中加入植物油,烧热,加入高良姜炸片刻,加入酱油、椒盐、茴香、红糖、竹叶酒及以上其他调料,用文火煮制47min,过滤后,加入复合味精即成复合调味汁,然后将炒至半干的菇柄丝取出,放在竹筛上冷却后加入复合调味汁,拌匀;
(4)微波干燥:将调味后的菇柄丝放入微波炉中进行干燥,采用中等强度,45min即可;
(5)搓松:将上述菇柄丝用搓板进一步搓松至蓬松状,呈金黄色;
(6)包装:按定量分装于塑料袋内密封保存,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种香辣茶树菇松的加工方法,其特征在于,采用茶树菇25kg,酱油800g,红糖2kg,植物油900g,菊芋350g,茴香100g,葱200g,椒盐1kg,料酒650g,花椒粉320g,鸡精粉30g为原料,其加工工艺流程是选取原料→去杂→软化→压榨→分离→调味→初烘→再分离→炒松→称量→包装,具体操作步骤为:
(1)茶树菇柄的选择:选用无杂质、无虫蛀、无霉烂的茶树菇柄,用刀切成3-4cm的小段,放在白醋液中浸泡6-8h时,然后将其倒入水中煮沸35min,并不断翻动,随后立即用冷水漂洗;将菇柄放入大锅中,加适量水用大火煮沸后,改用小火煮制40min,用木棒捣散,取出菇柄,沥干,放入打丝机中打丝;
(2)炒制:将菇丝放入锅中,用文火烧煮,并不断翻炒,至菇柄丝呈半干纤维状为止;
(3)调味:往锅中加入植物油,烧热,加入菊芋炸片刻,加入酱油、椒盐、茴香、红糖、料酒、花椒粉及以上其他调料,用文火煮制45min,过滤后,加入复合味精即成复合调味汁,然后将炒至半干的菇柄丝取出,放在竹筛上冷却后加入复合调味汁,拌匀;
(4)微波干燥:将调味后的菇柄丝放入微波炉中进行干燥,采用中等强度,58min即可;
(5)搓松:将上述菇柄丝用搓板进一步搓松至蓬松状,呈金黄色;
(6)包装:按定量分装于塑料袋内密封保存,即为成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510085786.6A CN104664328A (zh) | 2015-02-18 | 2015-02-18 | 一种香辣茶树菇松的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510085786.6A CN104664328A (zh) | 2015-02-18 | 2015-02-18 | 一种香辣茶树菇松的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104664328A true CN104664328A (zh) | 2015-06-03 |
Family
ID=53300333
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510085786.6A Pending CN104664328A (zh) | 2015-02-18 | 2015-02-18 | 一种香辣茶树菇松的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104664328A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105029384A (zh) * | 2015-08-16 | 2015-11-11 | 章新华 | 一种香菇复合肉松的制作方法 |
CN105995960A (zh) * | 2016-05-24 | 2016-10-12 | 宇琪 | 一种特色金针菇松的加工方法 |
CN106418480A (zh) * | 2016-10-17 | 2017-02-22 | 云南云菌科技(集团)有限公司 | 一种便于食用、易于消化的菌菇松及其制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102058093A (zh) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | 一种香菇丝、香菇肉松的制备方法 |
CN103876127A (zh) * | 2014-04-22 | 2014-06-25 | 马国丰 | 一种菇柄肉松的制作工艺 |
CN104055072A (zh) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | 一种风味平菇柄松的加工方法 |
-
2015
- 2015-02-18 CN CN201510085786.6A patent/CN104664328A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102058093A (zh) * | 2010-11-25 | 2011-05-18 | 健盛食品股份有限公司 | 一种香菇丝、香菇肉松的制备方法 |
CN103876127A (zh) * | 2014-04-22 | 2014-06-25 | 马国丰 | 一种菇柄肉松的制作工艺 |
CN104055072A (zh) * | 2014-06-26 | 2014-09-24 | 南京飞马食品有限公司 | 一种风味平菇柄松的加工方法 |
Non-Patent Citations (2)
Title |
---|
李小红: "香菇柄松加工技术", 《农村新技术》, no. 7, 19 May 2009 (2009-05-19) * |
邓观根: "茶树菇深加工与保健食品开发初探", 《农业科技与信息》, no. 3, 31 December 2008 (2008-12-31) * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105029384A (zh) * | 2015-08-16 | 2015-11-11 | 章新华 | 一种香菇复合肉松的制作方法 |
CN105995960A (zh) * | 2016-05-24 | 2016-10-12 | 宇琪 | 一种特色金针菇松的加工方法 |
CN106418480A (zh) * | 2016-10-17 | 2017-02-22 | 云南云菌科技(集团)有限公司 | 一种便于食用、易于消化的菌菇松及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101828725B (zh) | 一种虾类食品及其制作方法 | |
CN102068002A (zh) | 一种肉类菜品类食品及其制作方法 | |
CN101791135B (zh) | 一种贝类食品及其制作方法 | |
KR102058193B1 (ko) | 물닭갈비의 제조방법 및 그 방법에 의한 물닭갈비 | |
KR101921026B1 (ko) | 닭고기를 포함하는 패티 및 이의 제조방법 | |
KR20160134260A (ko) | 단호박 닭갈비 제조방법 및 이를 이용하여 제조된 단호박 닭갈비 | |
CN104585737A (zh) | 五香花菇松的加工方法 | |
CN103653065A (zh) | 一种麻辣味油炸花生仁的生产方法 | |
CN104664328A (zh) | 一种香辣茶树菇松的加工方法 | |
CN105105163A (zh) | 一种水果味猪肉干及其制备方法 | |
CN103859336B (zh) | 一种炝炒鱼调料及其炝炒鱼的烹制方法 | |
CN104783109A (zh) | 一种海鲜味烤肉酱及其制备方法 | |
CN104757520A (zh) | 一种茶树菇即食菜的制作工艺 | |
CN109673961A (zh) | 一种鸡爪的制备方法 | |
CN104489642A (zh) | 一种香菇丁休闲食品的加工方法 | |
KR100436279B1 (ko) | 백설 소갈비찜과 그 제조방법 | |
CN105495155A (zh) | 牛排焖饭的制作方法 | |
KR20150042129A (ko) | 직화구이 닭발양념 편육 제조방법 및 이에 의해 제조된 닭발 편육 | |
CN103504345A (zh) | 一种山银花鸡的制备方法 | |
CN113142529A (zh) | 一种驴肉火锅及其制备工艺与食用方法 | |
CN106213291A (zh) | 茄子的制备方法 | |
CN104783108A (zh) | 一种火锅香辣牛肉调味包及其制备方法 | |
KR101234766B1 (ko) | 연저육찜 제조방법 | |
KR20160095940A (ko) | 즉석 냉동 잡채 및 그 제조방법 | |
CN105995960A (zh) | 一种特色金针菇松的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150603 |